INSTANT POT CORN CHOWDER RECIPE: HOW TO MAKE IT
Enjoy this chowder’s rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon. Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.
Nutrition Facts : Calories 191 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 709mg sodium, CarbohydrateContent 21g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 7g protein. Diabetic Exchanges 1-1/2 starch
MEXICAN CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT
I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! —Susan Garoutte, Georgetown, Texas
Provided by Taste of Home
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.
Nutrition Facts : Calories 368 calories, FatContent 21g fat (13g saturated fat), CholesterolContent 114mg cholesterol, SodiumContent 753mg sodium, CarbohydrateContent 14g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 28g protein.
More about "chili corn chowder recipes"
MEXICAN CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 368 calories per serving
- In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.
SLOW-COOKER CORN CHOWDER RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 06 hours 10 minutes
Category Lunch
Calories 196 calories per serving
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours.
INSTANT POT CORN CHOWDER RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner, Lunch
Calories 191 calories per serving
- Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon. Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.
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